Sunday, May 29, 2016



Since my husband and his cousins spent a lot of their childhood in Madras (as the South Indian city of Chennai was then called), all his stories about the fun times they had there featured the pride of Madras, the Marina Beach. He spoke of the goodies they hogged there as kids and one favourite was a snack popularly called, "Thenga, Manga, Pattani Sundal" after the ingredients which went into it namely, coconut, raw mango, and white peas.

We make this particularly during the mango season when raw mangoes are available in plenty.

  • Dry White Peas, (Pattani) 1 cup
  • Raw Mango, grated, (Manga) 1/4 cup
  • Turmeric Powder, 1/2 tsp
  • Salt, to taste
  • Lemon Juice, 1 tbsp
To Be Ground To A Coarse Paste:
  • Coconut Gratings, (Thenga), 3 to 4 tbsp
  • Green Chillies, 4
  • Ginger, 1" piece
For the Seasoning:
  • Mustard Seeds, 1 tsp
  • Curry Leaves, a sprig
  • Oil, 2 tsp

Wash and soak the dry peas in a bowl with sufficient water for about 8-10 hours or overnight
Next morning, drain the water, and once again wash the soaked peas
Cook the soaked peas in a pressure cooker along with a little salt and turmeric powder for 2-3 whistles or till the peas are fully cooked
Once the cooker cools, transfer the cooked peas to a bowl after draining the excess water. Keep aside.
Grind together coconut gratings, green chillies and ginger in a mixer to a coarse paste without adding any water
Heat oil in a thick-bottomed kadhai and when it gets hot, add the mustard seeds. When they splutter add the curry leaves and saute for a few seconds
Add the coarsely ground paste and saute for a minute or so on low flame
Now add the cooked peas, salt (as and if required), and mix well
Squeeze the juice of lemon on this, mix well and finally add the raw mango gratings
Toss the sundal so that it is mixed well and then serve

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